Raisin-Nut Cake

1 c Raisins

1/2 c Bourbon

1 c Butter or margarine;

-softened 2 1/4 c Sugar

5 Eggs

3 1/4 c All-purpose flour

1 ts Baking powder

1/2 ts Baking soda

1 1/2 ts Ground nutmeg

1 c Buttermilk

2 c Coarsely chopped pecans

Brown sugar glaze; see -recipefor Recipe by: Southern Living

Combine raisins and bourbon, stirring well. Cover and refrigerate at least 1 hour. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda, and nutmeg; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Fold in pecans and reserved raisin mixture. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and place on serving plate. Drizzle Brown Sugar cake. -----